Now that spring and summer are nearly here, check out MY ETSY SHOP!

When was the last time you went to the library?

Working a 40 hour a week job can really cut into your day! Since I was laid off my job 6 months ago, I've had the pleasure of trying new things, like this blog! 

Because this blog is about saving money, when I see a book I want to read, instead of going to Amazon, I go to the public library! Libraries have changed so much from when I was a kid (back when the earth was cooling)! It is so much more than books. You can now download digital audio books and even books to read on a Kindle. They also have videos of the History Channel and PBS...two of my favorite stations to watch! The library is also a great place to go to read newspapers like the NY Times, USA Today, The Wall Street Journal, and, of course, your local paper. 

New food discovery in Las Vegas!

Now that I finally got moved in to the house, I have had a little time to explore my surroundings. What a GREAT discovery I made at the 99 Cent Store! The 99 Cent Chef: Deal of the Day - Mexican Soy Chorizo: I have tried a lot of different Soy Chorizos and spent a lot of money doing it! If you live where there is a 99 Cent Store, go get some! It is the best. Buy a few tubes and throw it in the freezer. I also discovered a great quick and easy recipe from Trader Joe's on making huevos rancheros using this product instead of Trader Joe's more expensive version. I tweeked the recipe a bit to make it more healthy and I will post a photo and recipe the next time I make it! Stay tuned!

Check out my Etsy Store

It has been so hot this summer, I decided to take a break from being outdoors. A good friend of mine who lives in Wyoming, near the snowy range, suggested I start making fly fishing lanyards! They are an alternative to wearing a vest. You can clip all of your accessories on the necklace. So check them out. I have made some especially for ladies. They would make a unique and personal gift for the fisherman in your life!

Wired and Strung Out

Life!

Well, it's been awhile since I have not found anything worth sharing and I have been a bit preoccupied. Neither one of my young adult children are doing well. One has physical problems and the other has mental problems! If it's true that a mother is only as happy as her least happy child, then you can understand how I have felt most of the summer.

I sold my house in Colorado and will be moving to Sin City. Housing is relatively cheap there and my son is going to UNLV, or at least was until he got this rare infection and has reactive arthritis for a few months. Why not LV? I have lived in Iowa, (born there), Alaska (11 years), Wyoming, Arizona, California, and soon Nevada! At my age, I should be over having "wonderlust" as my grandmother used to call it. I like to refer to it as "a curiosity for how the rest of the people of this country live!"

At any rate, I am busy packing and checking the web for possible rentals. Maybe I should just get a motor home and start a still-crazy-after-all-these-years-blog! Hmmm.....

Storing Fresh Fruits and Vegetables

Now that garden season is here, here are some tips on how to store fresh food.
Some fruits give off a gas called ethylene and unless you WANT your fruits and vegetables to ripen quicker, you need to keep them away from your produce.
Here are the foods that contain ethylene and should NOT be refrigerated:

• Avocados (ripen on the counter, then refrigerate)
• Apples 
• Bananas
• Tomatoes (if refrigerated, they will become mealy and will have less flavor

If you would like to print the complete chart here is the link to the pdf file:

More Food Tips:

POTATOES AND SWEET POTATOES	When potatoes are chilled, the starches in the flesh change to sugars. This will make the potatoes taste sweet when cooked.Make sure to keep potatoes and onions separate when stored.
HONEY	Honey will thicken and crystallize if stored in the refrigerator, even after opening. If this does happen, you can place the opened jar of honey in a pan of hot water and it will return to a pourable, smooth texture.
OILS EXCEPT NUT OILS	Most oils will thicken and turn cloudy if stored in the refrigerator. The exception is nut oils, which can turn rancid very quickly and should be stored chilled.
BAKED COOKIES	Do not refrigerate cookies if they do not contain a cream or custard filling. They will go stale much faster and lose quality quickly if stored in the refrigerator.
PEANUT BUTTER	Read the label on the peanut butter you buy. Some fresh, organic brands do require refrigeration. But most ordinary peanut butters should be stored, tightly covered, in the pantry, even after opening.
BREADS	The starch in breads will change structure under refrigeration (called retrogradation), making the bread texture tougher. Breads also lose moisture faster in the dry refrigerator environment. Do not refrigerate breads until the label says to.
CHOCOLATE	When chocolate is kept too cold, and is then brought to room temperature, condensation can make sugar condense on the top of the product, forming a rough surface called sugar bloom. Unless directed on the label, store chocolate, tightly wrapped, in a cool cupboard.
ONIONS	Do not store onions in the refrigerator. They should be stored in an open container in a cool, dry place - away from potatoes!

My house in Colorado is for sale. Several weeks ago a young couple looked at it and when they saw my rhubarb patch, one of them asked me what it was. I told them it was rhubarb. His comment was "what is rhubarb?". It wasn't until then I realized that rhubarb wasn't as well known in some parts of the country as in other parts. So I decided to post this for all of those who either don't know what it is or don't know what to do with it!


Here's what it looks like....

Basic things you should know about rhubarb:

• It's a staple in the Midwest. ;-)
• It's tart
• It's most common use is for desserts/sweets (pie, cobbler, cake, muffins, jams, sauces,etc.) See link for WAY more uses and recipes
• It's leaves are poisonous. (don't let you pets nibble on them!)

If you want to know more and want hundreds of recipes to choose from, go to 
The Rhubarb Compendium

Strawberry Rhubarb "Lemonade"

This recipe is simple and very refreshing (especially with a splash of Vodka!)

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Procedure:

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest. Makes about 7 cups, serving 6